Around mid-July, I became obsessed with the idea of lemon and blueberry in baked goods. I know exactly what sparked it: I was driving home from work in Tucson and stopped off at a bakery for a blueberry muffin. I had some lemon Frut2O in my possession, and spent the drive drinking this nondescript blueberry muffin and my lemon water, marvelling about how much better that muffin tasted right after I took a drink, or how the aftertaste was just more blueberry-ish after taking a swig.

But I had a huge problem: nowhere in my rented kitchen was a muffin tin, or even a bread pan.

Woe!

So I waited, considering my options for breads and muffins and what would do me better.

Ultimately, I decided on a blueberry-lemon bread recipe found on epicurious, and just had to wait until I happened to have everything I needed to bake it.

As luck would have it, this coincided the same weekend I was gifted with a ginormous mutant zucchini, and I had to put the bread aside for a few days to deal with the squash. But now, it's 4am, and I couldn't sleep -- too jazzed up. I was hungry, and my sister (my roommate) is gone for the rest of the week, called into work unexpectedly. So I decided to make that blueberry-lemon bread to calm down, and while it baked away, unpacked and cleaned my apartment a bit. (As sad as it is that I've been here 17 days now and am not fully unpacked, but truthfully: I unpacked what I originally brought, and went to my parents' to pick up some more things they'd been holding for me, stashed in the room that used to be mine.)


Anyway: this is brightly lemon, with juicy blueberries. It's a great, sunshiney bread, good for a raining morning like today.